blue_dolphin

Very true. If you are sweetening to taste, the final tasting should be when it’s as close to freezing as possible. At that point it’s easier to mix in simple syrup than sugar, though you can certainly use plain sugar for the initial adjustment of you prefer. The CI sorbet link that @weinoo posted previously in this topic is an excellent starting point.

What a fun trip - thanks for taking us along! I’ve enjoyed checking out all the restaurant menus and your excellent choices. I’d especially like to visit Charleston again. We stopped a few times on family trips to Florida. Back then, a dinner out had to start with a good martini for my dad and he was not thrilled with their requirement (dropped in 2006) to use airline mini bottles for cocktails and even less thrilled when he couldn’t get one at all on Sunday!

The whole water, salt, corn kernel cold start is intriguing as a seasoning mechanism. The suggestion that the result might be moist and chewy and require an oven to dry is totally off-putting. Edited to add that a wok is great for popcorn but I don’t keep the lid handy so usually default to an ancient Revere saucepan that earned its warped bottom to many batches of the stuff.

Sorry, I don't know. I use it just to brighten the flavor.

I think those were the sardines I used to make these smoked sardine & kumquat crostini earlier this year:

Pasta with Summer Squash, Sardines & Preserved Lemon from Back Pocket Pasta. Nice to find a sardine pasta with a nice amount of vegetables. The recipe calls for 1 T chopped preserved lemon for 4 servings. I used more than than for 2 and it could use more, although you need to balance the salt. Reviewing my sardine stash, I decided on these, readily available at World Market, among other places.

I've made sorbet from frozen pineapple. I don't see why it wouldn't work for peaches. You probably don't even need to thaw all the way. I recommend adding a tablespoon or two of fresh lemon juice when you are balancing your sweetness.

Yeah, I need to get myself a little Ninja notebook to record this stuff. I always check the temp before and after spinning but generally don’t write it down with the volume, recipe, cycle, etc. I need to start doing that!

I don't care much for muffins and am certainly well outside your target area but wonder if it would help if you better described either what muffin characteristics you seek or maybe easier, what issues you found with the trial muffins. Too sweet (almost certainly)? Too dense? Too light and fluffy? Too dry? Too moist? Too much fruit or other inclusions? Not enough of the same? Too big? Too small? Some specific off flavor? Lack of an expected flavor?

OK. I misunderstood….maybe I still do 🙃 but it sounds like you prepped a mix, froze some in a Creami beaker and churned the rest in a Breville. The churned stuff was perfect and you subsequently packed it into a Creami beaker and stored it alongside the other, still unspun beaker. We don’t know the temp of this perfect ice cream either direct from the Breville or after freezing. At some point, you spun the reserved aliquot with the Creami. This yielded glop. We don’t know the temp of the Creami glop, either pre or post spin but from experience, we know that the Creami heats up the mix anywhere from 10-15 degrees F per cycle depending on the cycle and contents so we can be pretty sure the glop is 10-15 degrees F warmer than the Creami beaker of Breville-churned perfect ice cream that was alongside it in the freezer. I’d suggest checking temps with a thermometer if you are going to compare a mix churned/spun by different methods.

If there's a ton of it, you could start with freezing and scraping to remove stuff on the surface, as one would do for candle wax. For anything oily, I start with using a brush to work in some sort of absorbent powder: baby powder, cornstarch (I see baking powder and chalk mentioned in @Margaret Pilgrim's link), letting it sit a bit, brushing it out again and repeating that until it's not improving. I usually do at least 3 or 4 rounds of that. Only then do I move on to a good stain remover (OxyClean Max Force spray) or your liquid detergent applied directly to the fabric. Again, work it in with a brush and let it sit. Run through the wash and hang dry. Absolutely do NOT put it through the dryer until you've examined the dried fabric to make sure the stain is gone.

It’s not obvious from their name, but another tinned fish source with one of the widest selections I’ve seen is Rainbow Tomatoes Garden. Their listings look overwhelming at first glance but can easily be filtered or sorted by country of origin, company and type of fish. Some of their prices are on the high side compared with my local import shop but others are comparable.

That’s what it usually is in stores around here and I’m even closer to SB! I believe Amazon/Whole Foods are running a special on frozen desserts at the moment.

I can apparently order McConnell's from Amazon, delivered from Whole Foods in 2 hrs. The ice cream is $5.93/pint and the Prime delivery charge is $9.95

I also am reading about the community and look, there’s even a cookbook: Spice & Kosher - Exotic Cuisine of the Cochin Jews (eG-friendly Amazon.com link)

Thanks for sharing that, @Nyleve Baar! I might be able to share the article that accompanied the recipe you mentioned. A Seder Spiced with Indian Flavors And of course, thank you to @Kerala for taking us along. Loved the train trip!

No, I'd expect 2 beakers sitting side by side, filled with the same volume of mixture and frozen for the same length of time to be very similar, if not the same and I’d expect both to behave similarly when spun in the Creami on the same cycle.

@ElsieD, have you checked the temp of your base before you spin it? Mine tend to fluctuate between -2 F and -10 F and I can see a difference in consistency within that range.

I like a tortellini in a pasta salad. Haven't made it in a while so I appreciate the reminder. Not sure exactly what the water problem is. I've always felt that tossing the cooked tortellini with the dressing and letting it sit for a while both hydrated and flavored the pasta so you don't want to overcook the pasta in the beginning or it will get too soggy. I usually undercook a bit, as I do when finishing pasta in a sauce.

Yesterday, I mentioned that Ideas in Food fried egg salad but had not actually tried it, so I did: I sautéed chopped onion til translucent, added diced country ham and let them cook together over low heat for a bit before cracking in the eggs. Once they were cooked, I used a spatula to break them up and added a larger spoon of mayo and a smaller spoon of Dijon. This isn't what I think of as egg salad but it's a very good, quick egg dish.

In another thread, here’s what I said:

I've also gotten a bunch of All-Clad via that source. I haven't been able to detect whatever issues deemed them "seconds"

Started out to make the Ideas in Food fried egg salad sandwich but then pivoted to riff on @Anna N's breakfast, I fried 2 eggs, cut them up with a spatula right in the pan, melted in some 'njdua and put it on toasted sourdough. I would do this again 😋

Yeah, on Bravo's Top Chef, winner Buddah Lo put one on every course in his finale meal. I'd say it’s the foam of the moment 😉

It must be quite a captivating dish, when enjoyed in situ anyway. Vivian Howard was sufficiently taken with it to include a version in her book. I made her version and didn’t really get going to the trouble of deep frying the zucchini and then mushing half of it into a sauce. Not planning to try cooking it again but if I happen to be in that neighborhood, I’ll happily let someone serve it to me!